Baked Chicken and White Beans

Overhead of chicken and white beans in skillet.

5 from 5 votes

Easy one pan dinner, chicken with white beans, bacon and onion. Stewed tomatoes add a little sweetness and fresh rosemary, if you have some on hand, boosts the flavor even more.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 513kcal

Author: Kelly Wildenhaus

Ingredients

4 slices of thick cut bacon, cut into 1-inch pieces
4 large bone-in, skin-on chicken thighs (can use up to 6 smaller thighs)
2 medium onions, chopped (about 1 ½ cups)
1 tablespoon finely chopped fresh rosemary (optional)
1 14.5 oz can stewed tomatoes
2 15.5 oz cans of small white beans, drained and rinsed

Instructions

Preheat oven to 350º F.
Cook bacon in a large, heavy ovenproof skillet over medium heat until crisp. Transfer to paper towels to drain. Keep fat in the skillet.
Pat chicken thighs dry and season with salt and pepper. Brown chicken, skin side down, in bacon drippings over med-high heat, turning once, about 4 minutes a side. Transfer to paper towels to drain.
Reserve 3 tablespoons of fat in the skillet and reduce heat to moderate. Add onions, season with salt and cook, stirring to scrape up any brown bits. Deglaze with a bit of white wine to get up all the bits. Cook until golden brown, about 8-10 minutes. Add the chopped rosemary and stir to combine.
Stir in the tomatoes and juice to the onions and simmer for a few minutes, breaking up the tomatoes with the spoon. Stir in the bacon and beans and bring back to a simmer. Season with salt and pepper.
Nestle the chicken, skin side up, into the beans. Bake, uncovered, until chicken is cooked through, about 30-40 minutes. Let rest 5-10 minutes before serving.

Notes

I like cannellini beans, but you can use any white bean. Serve with crusty bread to soak up all the juice!

Nutrition